Sweet Potato and Plum Muffins
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
299
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 199 mg | (5 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 Tbsp vegetable oil
- 7 ozs Sweet potato (peeled and cut into 1 cm dice)
- 2 Tbsps sugar
- 5 ozs Plum (pitted, cut into small dice)
- 1 Tbsp lemon juice
- 2 ¼ cups all-purpose flour
- ½ cup Almond flour
- 2 Tbsps Sesame seeds
- 2 tsps Baking powder
- 1 tsp baking soda
- 1 egg
- ½ cup caster sugar
- ⅜ cup sunflower oil
- 1 cup milk
Preparation steps
1.
Heat the oven to 200°C (180°C fan), 400°F, gas 6 and line 12 muffin tins with paper cases.
2.
Heat the vegetable oil in a pan, add the sweet potatoes and cook for 5 minutes. Sprinkle the 2 tablespoons of sugar over and caramelise gently for 1-2 minutes, stirring. Remove the pan from the heat.
3.
Mix the plums with the lemon juice. Set aside.
4.
Mix the flour, almonds, sesame seeds, baking powder and bicarbonate of soda together.
5.
Whisk together the egg and caster sugar in a mixing bowl and stir in the sunflower oil and milk.
6.
Add the flour mixture and stir to form a smooth batter. Fold in the sweet potatoes and plums until well mixed.
7.
Divide between the paper cases and bake for about 25 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
